How to prepare sushi soy sauce

How to match sushi soy sauce? Let's get to know each other.

Ingredients: 500 ml of soy sauce, 250 g of sugar, 5 g of spiced powder, star anise, cinnamon and 50 ml of clear water.

Steps:

1, boil the water in the pot. Pour in soy sauce and spiced powder and bring to a boil over medium heat. Pour in the sugar and keep stirring until it melts. Turn to low heat and cook for 25 minutes.

Any proportion of sugar is ok, as long as it is half of the amount of soy sauce. However, taking 500ml soy sauce as an example, adding brown sugar (150g)+ rock sugar (100g) should be the best, but brown sugar (hard plate form) is too troublesome, so it is suggested that brown sugar can be used instead.

3. If you are interested in spices, you can find dry goods to make up 5g. Actually, it doesn't need too many kinds. Generally 3-5 species (such as star anise, cinnamon, tri-naphthalene, tsaoko, fennel, etc. ) that's enough. It is possible to buy bagged spiced powder directly, but the finished product is not directly fragrant. You can also use 25g dried mushrooms instead of spices, and the finished product is similar to that of mushrooms.

4. There will be froth after the soy sauce is boiled. Put it aside for the time being, and then spell it together when it finally boils.

5. After pouring the sugar, continue stirring until the sugar melts. Stop stirring and keep it slightly boiling.

6. After boiling, cool it, put it in a sealed jar and then refrigerate it.

Extension: How to use sushi soy sauce?

1, prepare a dish of soy sauce first.

Take a sip of tea to clean your mouth or eat a piece of ginger to wake up your stomach.

3. Turn the sushi upside down, and only touch the fish with a little soy sauce.

Fish fillets should be dipped in mustard soy sauce, not rice

The difference between sushi soy sauce and ordinary soy sauce

1, bran is mostly added to China soy sauce, and wheat is added to Japanese sushi soy sauce.

China soy sauce: bean dregs+bran: The traditional way of soy sauce in China is to add bean dregs and wheat. But in 1950s, in order to save costs, wheat bran was widely used. In this way, the output has increased, but the color and flavor of soy sauce have become lighter.

Japanese sushi soy sauce: bean dregs+wheat: The practice of Japanese soy sauce was introduced from China, so it also followed the formula of bean dregs plus wheat, which is still the case today. After baking, wheat will give off fragrance, add fragrance to soy sauce and become rich. Japan was once short of materials, so it also used bran instead of wheat to brew soy sauce, but it soon returned to wheat.

2. China adopts low-salt solid-state fermentation, while Japanese sushi soy sauce adopts high-salt dilute fermentation.

China: Low-salt solid-state fermentation: The added salt water is low in concentration and quantity, and the solid-state fermentation time of fermented soy sauce is short, which can be completed within one month. Traditional soy sauce production in China pays attention to "spring koji and summer sauce and autumn oil", and it takes at least half a year for a jar of soy sauce to extract the first bite. However, the current practice has greatly shortened the time, and various microorganisms cannot grow in large quantities, and the taste is naturally greatly reduced.

Japan: High-salt dilute fermentation: the added salt water has a high concentration and a large amount, and it is made into sauce mash for dilute fermentation. The soy sauce made by this method has strong flavor and good quality. In the production of soy sauce in Japan today, metropolises control the details accurately and have a long production cycle to ensure the quality and stability of the products.

3, China soy sauce is divided into soy sauce and soy sauce, Japanese sushi soy sauce is divided into thick mouth, thin mouth, white mouth, smooth mouth, and then the official _.

China: Soy sauce and soy sauce.

After a vat of soy sauce is fermented, take out the soy sauce, which is the first time; Adding salt water, fermenting for a few days, and extracting for secondary extraction; Then add salt water, ferment for a few days and take it out. It was three times. Soy sauce is added with caramel on the basis of soy sauce, so it is darker and more suitable for coloring food.

Japan: thick, thin, white, slippery, heavy official _

Thick soy sauce: In Japan, soy sauce is usually thick soy sauce.

Thin mouth soy sauce: lighter in color and more salty than thick mouth soy sauce.

White soy sauce: bright color and high sugar content.

Liu Liu Soy Sauce: The juice separated in the process of making miso has a strong color.

Re-eating _ soy sauce: add rice koji to the brewed soy sauce for the second brewing. Color, fragrance and taste are better than thick soy sauce.

4, China brewing soy sauce is allowed to put additives, Japanese sushi soy sauce is usually not put.

Not only are the grading standards of the two countries different, but China's brewed soy sauce is also allowed to add additives to enhance its flavor, while Japanese brewed soy sauce is totally fresh without additives.

Today's sharing is over. I hope I can help you.